1. Pour 1/4 cup buttermilk into a small saucepan; sprinkle gelatin over the top. Cook over low heat to dissolve the gelatin slowly, stirring occasionally.
2. Place remaining buttermilk, cream, sugar and orange zest in a medium saucepan. Bring to a boil, making sure milk does not boil over. Reduce heat and simmer for 5 minutes.
3. Remove from heat and carefully whisk in gelatin mixture. Let cool to room temperature, stirring occasionally.
4. Lightly oil 6 (3/4-cup) ramekins with grapeseed or vegetable oil. Strain custard through a fine mesh strainer into a large container with a pour spout. Pour equal amounts of custard into ramekins; cover and refrigerate for 2 to 3 hours or until set.
5. Serve in ramekins or invert onto 6 small dessert plates. Garnish with blackberries and mint.

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